Blackberry Cinnamon Compote

Growing up, my grandpa was the king of breakfasts. Not only would he make sure to ask each grandchild’s preferred breakfast sweet (and there were almost 40 of us!), he would wake up at 4:30 the next morning and make it happen. There were crepes, funnel cakes, towers of pancakes, waffles, and French toast, along with piles of bacon and jugs of strawberry syrup. Now I can’t do a pancake breakfast for my kids without making berry syrup! I tend to use up whatever open bag of frozen fruit I have in my freezer and skip the traditional corn syrup, opting instead for a little drizzle of maple syrup letting the berries make their own sweet-tart sauce. The leftovers always find their way swirled into cups of greek yogurt and spooned over scoops of vanilla ice cream.

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Ingredients:

2 cups frozen blackberries

2-4 tablespoons maple syrup

splash of vanilla extract

¼ teaspoon cinnamon

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Directions:

In a medium sauce pan, combine the compote ingredients. Use more or less maple syrup depending on your desired sweetness level. Bring to a boil and reduce the heat to a simmer. Let it simmer for about 10 minutes until reduced a bit. You can store this in the fridge for up to two weeks and reheat as needed. It’s also delicious cold on top of greek yogurt!